Pumpkin Oatmeal
Servings: 4 -5
Ingredients
- 4 cups water
- 1 cup steel cut oats you can also make this with rolled oats -- just follow package directions for cooking
- ¼ teaspoon sea salt
- optional: additional drizzle of milk such as almond milk or raw milk
- ½ - 1 cup pumpkin puree
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- 1/8 teaspoon ground nutmeg
- toppings can include: fresh pear or pomegranate seeds sautéed apples, granola, maple syrup, maple sugar, pecans, sliced almonds or walnuts, bananas, mini-chocolate chips
Instructions
- For overnight oats: Bring water to a boil in a medium saucepan. Add oats and salt. Cook for 1 minute. Remove from heat and cover. Let stand overnight. The next morning, reheat over medium heat, stirring in some milk (I usually use about 1/4 -1/3 cup) if desired for extra creaminess.
- If making in the morning, cook oats in water with salt until tender, usually about 35 minutes. Add enough milk to achieve desired creaminess.
- Add pumpkin puree and spices to oatmeal and heat through. Serve with optional toppings.
Notes
To make 6 servings, increase water to 6 cups and oats to 1 ½ cups.